There’s nothing more comforting than a good warm bowl of potato soup. When we first started Whole30, potatoes weren’t allowed (they are now). At the time I was excited to discover this recipe for Baked (not) Potato Soup. While it was tasty, there is just nothing like real potatoes in my opinion. So when we were done with our Whole30, I tweaked the recipe and added even more veggies. As I was typing in this recipe I realized how different it is from the original recipe. This is daycare-kid approved! Yesterday, every kid finished their bowl and half asked for seconds. I’ll take that as a resounding “Yum!”…there’s no need to tell them they ate five different vegetables.
More Than Potato Soup
2016-09-22 20:14:44
A delicious soup filled with veggies!
Ingredients
- 10 oz. bacon, diced (We use Naked Bacon brand)
- 6-8 potatoes, diced (I peel half of them to keep the soup white -- it's a personal preference)
- 1 yellow onion, diced
- 1/2 head cauliflower, cut into small florets (or 1 bag frozen cauliflower)
- 1 large turnip, peeled and diced
- 1 large parsnip, peeled and diced
- 3 cloves garlic
- 4 cups stock (we use sugar-free vegetable stock)
- salt, to taste
- 1/2 tsp. chili powder
- 1 tsp. italian seasoning
Instructions
- In a stockpot, fry the bacon until crispy. With a slotted spoon, remove bacon bits into separate bowl.
- Pour off bacon fat until 2 tablespoons are left in the pot.
- Saute 1/2 diced (peeled) potatoes, onion, cauliflower, turnip, parsnip and garlic in the bacon fat until soft, stirring frequently.
- Pour in the stock, stir, bring to a boil over high heat.
- After it comes to a boil, turn down to a simmer for 5 minutes.
- With an immersion blender, puree until smooth (or use a regular blender in batches).
- Add the remaining potatoes, salt, chili powder and Italian seasoning, continue to simmer until potatoes are fork tender, about 20 minutes.
- Serve topped with the bacon.
Adapted from Paleo Parents
Adapted from Paleo Parents
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